Spicy Crispy Chicken Poblano Tacos

Crunchy and spicy, these chicken poblano tacos are fun to make and a party to eat!

There’s something about a dish that’s both spicy and crispy. Like those two words were meant for their own torrid love affair–the Catherine and Heathcliff of dinner time (or, the Shaw and Rocha of my plate!). They just go together–a little heat, a little crunch, and I’m a happy customer. And these Spicy Crispy Chicken Poblano Tacos are the recipe that makes it a happy marriage!

My husband and I love tacos. Crispy or soft shell, or even in one of those fluffy tostada shells you can get in a restaurant with your taco salad. They’re all delicious and a great vehicle for taco meat and of course avocado. I mean, we live in California….there will be avocados.

What’s lovely about this recipe is that the taco shells start with soft shells and then are baked in the oven for that crisp. This method gives the shells a crunch but preserves the taste of the tortilla. It really boosts the flavor of the dish and makes these tacos just to die for.

The inside of the taco is stuffed with a combination of ground chicken, poblano peppers, taco spices, cheese, and tomato sauce. I like the combination of cheese and tomato sauce here because it’s delicious but also practical–it helps hold the taco together. The tomato sauce makes the taco meet a bit saucy without turning into a mess to eat. And the addition of the cheese into the meat mixture holds the meat together and also keeps it in the taco. As delicious as these are, I don’t consider them to be a ‘messy’ taco–they stick together.

For the spice, I am adding a poblano pepper and chipotle seasoning to the mixture. Poblano peppers can vary in heat, but I find them to be relatively mild. The chipotle seasoning brings both flavor and heat–it’s my favorite spice to add when I’m cooking at home. If you would like to keep the tacos more on the mild side, I would probably pull back on the amount of chipotle used but keep the poblano peppers. With the full amounts of both, I find these tacos to be spicy in all the best possible ways and not over the top. But heat is a spectrum, so plan accordingly.

How to make my Spicy Crispy Chicken Poblano Tacos

To make these tacos, start by making the chicken poblano taco filling. Heat the oil over medium heat and add the onion and poblano. Cook until the onion is becoming translucent, about 5 minutes. Then add the ground chicken and brown. Add the garlic next and cook until fragrant, about 30 seconds.

Then you will add in your green chiles and spices. Season the meat with salt and pepper. Then mix in the tomato sauce and cheese and remove from the heat.

To prepare the tacos, soften the tortillas in the microwave for 30 seconds. You can use corn or flour tortillas here. I like the taste of the corn and it keeps the tacos gluten-free, so that’s what I used. But, I do think that the flour ones tear less easily so feel free to use those as well. Even if your shells tear while you’re making the tacos, don’t worry–the nice thing here is that the cheese in the mixture and the added cheese on the tortilla before baking tends to hold everything together anyway.

Prepare a baking sheet and place a scoop of meat in the tortilla. Sprinkle with more cheese and then pinch shut. Brush the top of the tortilla with oil. I flipped the tacos so they were oil side down on the baking sheet as that helped them stay together. Repeat with the rest of your taco shells. This recipe makes about 12, depending how much taco meat you add to each tortilla.

Then bake them up! 15 minutes at 425º and it’s party time! These are delicious to serve with avocado and lime. A bit of salsa and sour cream would be welcome too.

These chicken tacos are fun to make and even more fun to eat! A great way to celebrate your family and friends by giving them a bit of crunch and a bit of heat! Enjoy!